(965). Timbales A La Dumas (Timbales A La Dumas)

For the salpicon have some well reduced Duxelle, and mix in truffles with raw egg-yolks. Decorate the molds (No. 2, Fig. 137) by placing in the center of the bottom a round piece of tongue, and at equal distances, around this four round bits of truffles; make four triangles the length of the mold from slices of tongue, each one being an eighth of an inch wide, lay them on symmetrically, and place eight round bits of truffle inside of each triangle near the bottom, and eight more near the top, intersecting them alternately. Garnish the bottom and sides with chicken cream forcemeat (No. 75), lay a half inch ball of the salpicon in the center, and cover with more forcemeat, poach, unmold, and serve with a light ravigote sauce (No. 531).

Fig. 240.

(966). Timbales For, Gourmets (Timbales Des Gourmets)

The salpicon for these is composed of a reduced Madeira sauce (No. 492), to which is added some ducks' livers and truffles cut in one-eighth inch dice; leave till cold. Lay on the bottom of the molds (No. 2, Fig. 137) a three-quarters of an inch in diameter slice of truffle, and arrange the sides in panels, made by placing eight perpendicular bands of of truffles an eighth of an inch wide all around at intervals, and between each two arrange narrow strips to connect them, three in one, and two in the other, so that they alternate and form distinct oblongs, and in each one of these oblongs there being two on one row, and one and two halves on the other - lay oval pieces of red beef tongue. Cover the bottom and sides with chicken cream forcemeat (No. 75), and place a half inch ball of the salpicon in the center; fill with more forcemeat, and finish the same as timbales (No. 959). Serve separately a gourmet sauce (No. 472).

Fig. 241.

(967). Harlequin Timbales (Timbales A L'Arlequin)

Prepare a salpicon of artichoke bottoms cut into three-sixteenth inch squares; mix them in with a well buttered cold supreme sauce (No. 547). Decorate the timbale molds (No. 2, Fig. 137) by placing a ring cut from a truffle in the center of the bottom, one-eighth of an inch narrower than the bottom itself, and in the center of this ring lay a round piece of tongue; ornament the sides with alternate lozenges of truffles, red beef tongue, and some royal ( No. 241) cut thin; also lozenges of forcemeat prepared as follows: Have two ounces of quenelle forcemeat (No. 89) with chopped truffles added, and the same quantity of forcemeat with chopped pistachios; spread a layer one-sixteenth of an inch of each preparation of forcemeat on sheets of paper; poach till firm to the touch, let cool and cut in lozenges to use for decorating the timbales. Cover the decoration with a coating of chicken quenelle forcemeat (No. 89), place in the center a half inch diameter ball of the prepared salpicon, cover over with more forcemeat, then poach and unmold the timbales as described in No. 9.39. Serve separately a veloute sauce (No. 415), reduced with a puree of onions (No. 723) and cream, and thicken it at the last moment with a piece of fresh butter.

Fig. 242.